Cheesy Mexican Soup recipe

2 cups chopped zucchini
1 medium red or green bell pepper, chopped
1 medium onion, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) package frozen whole kernel corn, thawed
1 (14 1/2 ounce) can diced tomatoes with green chiles
1 (16 ounce) jar Cheddar cheese pasta sauce
1 cup reduced-sodium chicken broth or vegetable broth
Coarsely crushed tortilla chips (optional)

In a 3 1/2 to 4-quart crock pot place zucchini, bell pepper, onion, beans and corn. Pour undrained tomatoes over vegetables and beans. Combine cheese sauce and broth; pour over all. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Ladle into bowls and sprinkle with crushed tortilla chips, if desired.

Makes 5 to 6 servings.

Nutritional info per serving: 287 cal, 14 g total fat (5 g fat), 35 mg chol, 1,391 mg sodium, 36 g carbo, 7 g fiber, 12 g pro